Corn And Crab Pudding

• 2 tablespoons butter
• 1/2 cup shallots, minced
• 1/4 cup fresh poblano chile pepper, seeded and chopped
• 12 ounces frozen corn kernels, thawed
• 1 3/4 cups half-and-half cream
• 6 eggs
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon white sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper
• 1 1/2 cups cooked crabmeat
• 4 tablespoons grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
2. In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
3. In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
4. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.

butter, shallots, fresh poblano chile pepper, corn kernels, cream, eggs, allpurpose, salt, white sugar, ground nutmeg, ground white pepper, cooked crabmeat, parmesan cheese

Taken from www.allrecipes.com/recipe/16343/corn-and-crab-pudding/ (may not work)